Biotransformation of catechin and extraction of active polysaccharide from green tea leaves via simultaneous treatment with tannase and pectinase

Lee

BMC Complement Med Ther

et al. 2020

Self Cite

Background: The aim of this study was to investigate the effect of tannase-converted green tea extract with a high (−)-epicatechin (EC), (−)-epigallocatechin (EGC), and gallic acid (GA) content on myotube density and fusion in normal and oxidative stress-induced C2C12 skeletal muscle cells. Although the use of green tea extract is considered beneficial, cellular and molecular mechanisms of action of tannase-converted green tea extracts that are used as potential muscle growth materials have not been thoroughly studied.Methods: This study used histological analysis and molecular biology techniques, and compared the results with those for AMPK activator 5-aminoimidazole-4-carboxamide-1-β-D-ribonucleoside (AICAR) and green tea extracts. Results: The myotube density of normal and oxidative stress-induced C2C12 cells was significantly higher in the tannase-converted green tea extract-treated group than that observed in the other groups (normal cells: P < 0.01; oxidative stress-induced cells: P < 0.05). In addition, tannase-converted green tea extract and green tea extract treatments significantly upregulated the genetic expression of myogenin, Myf5, and MyoD (P < 0.05). The levels of AMP-activated protein kinase-α (AMPKα) and muscle RING-finger protein-1 (MuRF-1) in the tannase-converted green tea extract group were higher than those in the AICAR and green tea extract groups (P < 0.05).Conclusions: Taken together, our findings describe that the high levels of EC, EGC, and GA in the tannaseconverted green tea extract are attributable to the morphological changes in C2C12 cells and intercellular signaling pathways. Therefore, tannase-converted green tea extract can be used in the treatment of sarcopenia.

Section: Discussionmentioning

confidence: 99%

Effects of tannase-converted green tea extract on skeletal muscle development

Lee

BMC Complement Med Ther

et al. 2020

Self Cite

“…Therefore, for applications in which minimal loss of catechins is desirable, such as the production of GTE food supplements, enzymatic processing with CF is a preferable to acid hydrolysis for the production of flavonol aglycones from GTE. As increased GA content improves the radical scavenging effects of GTE [22], and beneficial dietary flavonols are best absorbed as aglycones [24], our research on the enzyme CF for producing flavonol aglycones from GT might potentially deliver useful information in processing application and beneficial advantage in human health.…”

Section: Discussionmentioning

confidence: 99%

“…Increasing the content of GA through the conversion of GTE by tannase has been shown to improve the radical scavenging activities of GTE [22]. Moreover, conversion of (-)-epigallocatechin gallate (EGCG) by tannase attenuated its toxicity without affecting the antiproliferative effects [21].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Optimal Production of Flavonol Aglycones and Degalloylated Catechins from Green Tea Using a Multi-Function Food-Grade Enzyme

Rha

Kim²,

Byoun

et al. 2019

Catalysts

1) Background: Green tea (GT) contains well-known phytochemical compounds; namely, it is rich in flavan-3-ols (catechins) and flavonols comprising all glycoside forms. These compounds in GT might show better biological activities after a feasible enzymatic process, and the process on an industrial scale should consider enzyme specificity and cost-effectiveness. (2) Methods: In this study, we evaluated the most effective method for the enzymatic conversion of flavonoids from GT extract. One enzyme derived from Aspergillus niger (molecular weight 80-90 kDa) was ultimately selected, showing two distinct but simultaneous activities: intense glycoside hydrolase activity via deglycosylation and weak tannin acyl hydrolase activity via degalloylation. (3) Results: The optimum conditions for producing flavonol aglycones were pH 4.0 and 50 • C. Myricetin glycosides were cleaved 3.7-7.0 times faster than kaempferol glycosides. Flavonol aglycones were produced effectively by both enzymatic and hydrochloride treatment in a time-course reaction. Enzymatic treatment retained 80% (w/w) catechins, whereas 70% (w/w) of catechins disappeared by hydrochloride treatment. (4) Conclusions: This enzymatic process offers an effective method of conditionally producing flavonol aglycones and de-galloylated catechins from conversion of food-grade enzyme.

Comp Rev Food Sci Food Safe

“…However, through structural modification of EGCG, using specific polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the physicochemical properties of EGCG have been modified, which has resulted in enhanced lipophilicity, so, these new compounds can be applied to products like marine oils (Figure ) (Zhong & Shahidi, ). In addition, enzymatic biotransformation of GTE, using tannase, has been shown to increase antioxidant activity of tea catechins (Baik et al., ; Hong et al., ; Macedo, Battestin, Ribeiro, & Macedo, ).…”

Section: Antioxidant Activity Of Egcgmentioning

confidence: 99%

Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Nikoo

Regenstein

Gavlighi

2018

142

Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.